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Gentilly Cake

Triple Layer Gentilly Cake dressed with berries

I got the inspiration for this cake from Rouses famous Gentilly cake. For those of you not from Louisiana, Rouses is a Louisiana based grocery store chain that has a fabulous in house bakery. They are famous for a few specialty cakes including their Gentilly Cake and a New Orleans style Doberge Cake .

What really makes this cake special is the light and airiness to the cake with  almond flavoring.  Then it would be the frosting,  a mascarpone whipped cream that is stiff enough to pipe .The first time I tasted a gentilly cake it reminded me of a classic wedding cake . It was love at first sight and I just knew I had to recreate this cake at home.

Berries on Gentilly Cake

I didn’t pipe any frosting on the side of this cake like the traditional cake .  I do have a few tips on how to get your cake layers even and level so the cake will be beautiful. Here are a few tips for this cake.

  • First thing is I used 3 nine inch round baking pans and lined the bottoms with parchment paper. First trace your pans on the paper and cut out the circles. Spray the pans with a non stick baking spray with flour in the spray. Then line the bottoms with the parchment paper.
  • Baking strips are a must when making a cake with the sides exposed. I always use baking strips no matter what kind of cake I am making . They make the cake layers bake even and level . If you aren’t familar with them I use some made by wilton but there are many brands out there.
  • This cake is meant to be served fresh and chilled. Since the cake has the mascarpone whipped cream on it, this needs to be stored in the fridge.
  • Berry combination…any berry combination can be used on this cake . I used all the wonderful berries in season so use your favorite and what can be found.

Slice Taken out of Gentilly Cake

Enjoy!!

Gentilly Cake

4 from 3 votes
Servings 12 -16
Calories

Ingredients
  

Cake

  • 2 1/2 cups of cake flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter-room temp
  • 1 3/4 cups graulated sugar
  • 3/4 cup sour cream
  • 3/4 cup milk
  • 1 tablespoon almond extracts
  • 6 egg whites

mascarpone whipped cream

  • 16 oz maacarpone cheese
  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 3 teaspoons almond extract

Berries

  • Strawberries
  • blackberries
  • blueberries
  • raspberries

Instructions
 

  • Wash fresh berries and allow to dry completely
  • Preheat oven to 350 degrees
  • Spray 3 nine inch round baking pans with cooking spray with flour
  • Line the bottom of the pans with parchment paper
  • In a medium bowl sift together the cake flour, baking powder, baking soda and salt. Set aside
  • I used a stand up mixer but you can use a hand mixer. Start by beating the butter and granulated sugar until nice and fluffy
  • Beat in sour cream
  • Now slowly add the flour mixture a little at a time and alternating with the milk .
  • Beat until everything is incorporated well
  • In a seperate bowl and using a wire wisk beat the 6 egg whites until very stiff peaks form.
  • Slowly and carefully fold in egg whites into the cake mixture
  • Pour the mix evenly into the prepared cake pans
  • Make sure you give the pans a good tap on a flat surface and wrap the pans with wet cake strips
  • Bake in a preheated oven for 25-30 minutes or Until the cake springs back and a toothpick comes clean
  • Cool in pan for 15 minuntes then remove from pan and allow to cool on a wire rack
  • While cakes are cooling place mixing bowl and wire wisk in the freezer
  • Once cakes are cooled it's time to make the mascarpone whipped cream
  • Place mascarponne cheese in the chilled bowl and beat for about 3-4 minutes or until nice and fluffy
  • Slowly add the whipping cream and beat on medium speed
  • Once it begins to thicken slowly add almond extract and powdered sugar while beating
  • Once the mixture starts to thicken turn up to high and beat until very stiff peaks form-this takes 6-8 minutes
  • Slice several strawberries for in between the layers
  • Place one cake layer on a plate and spread 1/3 of the whipped cream on it. Generously sprinkly berries of your choice. I only slice the strawberries and leave the smaller berries whole
  • Repeat until the top layer I place the berries in nice groups
  • This cake is best served chilled and leftovers need to be stored in the fridge
Tried this recipe?Let us know how it was!

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Irene
5 years ago

Gorgeous!!

Sara Welch
5 years ago

What a gorgeous cake! This will be perfect for my sister’s baby shower next weekend!

Lyndsay
Lyndsay
5 years ago

What a lovely cake!! I love the light airiness of it. Thanks for the great recipe 🙂

Krissy Allori
Krissy Allori
5 years ago

This cake is so light and delicious! Perfect for a hot summer day celebration!

kim
kim
5 years ago

What a treat! This is so perfect for summer get togethers!

Sylvie
5 years ago

I had never heard of this cake before but it sounds so delicious and perfect for a birthday or a party! Thanks for all the great tips to make this cake too 🙂

Alisa Infanti
Alisa Infanti
5 years ago

This cake looks gorgeous and reminds me of my wedding cake. We had a layer of filo pastry for two layers but very similar. I have never heard of baking strips and am making a cake for a party next week so I am going to try and find some and give them a try. Thanks for the tip!

jayashreetrao
5 years ago

Such a lovely one, I wish I could grab it. This will be a super hit at home.

Erika
Erika
5 years ago

What a great looking cake! It looks so light and airy and the fruit looks amazing.

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[…] Gentilly Cake – Baked Broiled and Basted […]

Cathy Wotipka
Cathy Wotipka
5 years ago

Looks really great can’t wait to try it…!

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[…] Read Full Direction and Recipe Here by bakedbroiled […]

Cherish Talbot
Cherish Talbot
3 years ago

Wedding cake is my weakness and the first time I had this cake from Rouses I knew I would eat the whole cake 😂. The lightness of the cake and the amazing light whipped icing! Perfection

Mary
Mary
3 years ago

Hi I just found this recipe and I wanna make it for my husband for his birthday this weekend. The ingredients list says five egg whites but the recipe says six egg whites. Which one is correct?

Kathy Coveney
Kathy Coveney
1 year ago

Decided to make this recipe into cupcakes and they’re a huge hit with my friends and family!

Katie Lee
4 months ago

5 stars
Fab cake recipe Debbie!! My boyfriend said it was exactly what you would get in a restaurant!

Zubi
4 months ago

My Asian wife(Asian don’t know why she dont like creamy… but mine does… WIN!!!) will be THRILLED when he comes home from work tonight. I’ll be lucky if I even get a bite!! So excited to try this recipe. Thanks for the inspiration!